Mustard Pickle

For Helen:

(From Victory Garden Cook Book.)
    1 bunch of celery,
    3 qts. green tomatoes,
    3 qts onions,
    1 cauliflower,
    4-5 green peppers,
    Kosher Salt,
    2 qts vinegar,
    5 TBS.dry mustard,
    2/3 cup of flour
    3/4 tsp.turmeric,
    3-4 cups sugar,
    1 small hot red pepper,
 
 Wash celery,remove leaves and string if necessary, cut into1/2 inch slices.Wash ,core and slice tomatoes.Peel and slice onions.Wash the cauliflower,divide into small flowers,and cut the fleshy parts into small pieces.Wash and clean the peppers and cut into chunks.Make a brine of 1 cup of salt for every 2 qts of water.Put the cut up vegetables in a large stainless steel kettle and cover with brine.Let stand overnight.The following morning heat to boiling point.
    Meanwhile make the sauce by combining the Vinegar,dry mustard,flour,termeric and sugar to taste.Mince the hot pepper.Bring the sauce to the boil and add the hot pepper.Taste and adjust seasonings. Drain the boiling brine from the vegetables.Then combine the hot vegetables and the boiling sauce.Mix thoroughly and ladel into hot jars,leave a 1/4 inch head space. Adjust caps and process for 10 minutes in a boiling water bath. ( makes 16-20 pints)